Introduction: Indulge in the tantalizing flavors of Mexican cuisine with our Slow Cooker Green Enchilada Chicken Soup recipe. Bursting with savory goodness, this dish combines tender chicken, creamy cheeses, and zesty salsa verde to create a mouthwatering sensation that will delight your taste buds. Perfect for cozy evenings or entertaining guests, this recipe is a surefire crowd-pleaser. Follow along as we guide you through each step, ensuring a flawless culinary experience.

Ingredients: Prepare to embark on a culinary journey with the following ingredients:

  • 2.5 lbs of boneless, skinless chicken breasts or thighs
  • 1 (28 oz) can of green enchilada sauce
  • 1 (24 oz) carton of chicken broth
  • 1 cup of half and half or heavy whipping cream
  • 2 cups of Monterey Jack cheese, shredded
  • 4 oz of cream cheese, cubed at room temperature
  • 4 oz of green salsa (salsa verde)
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Begin by placing the boneless, skinless chicken breasts or thighs into the crock pot.
  2. Pour the green enchilada sauce and chicken broth over the chicken, ensuring that it is fully submerged.
  3. Set the crock pot to low heat and allow the ingredients to simmer for 6-8 hours, allowing the flavors to meld together and the chicken to become tender.
  4. Approximately 30 minutes before serving, carefully remove the chicken from the crock pot and shred it using two forks.
  5. Return the shredded chicken to the crock pot and add in the Monterey Jack cheese, cubed cream cheese, half and half (or heavy whipping cream), and green salsa.
  6. Stir the ingredients together until the cheeses are fully melted and the soup reaches a creamy consistency.
  7. Taste the soup and adjust the seasoning with salt and pepper as needed. Additionally, feel free to add extra green salsa for a boost of flavor, according to your preference.

Garnish and Serving Suggestions: Elevate your Slow Cooker Green Enchilada Chicken Soup with these delightful garnishes and serving suggestions:

  • Top each bowl of soup with sliced avocado, fresh cilantro leaves, chopped green onions, and a dollop of sour cream for a burst of freshness and creaminess.
  • For added texture and crunch, consider adding strips of crisp tortillas to each serving.
  • Serve the soup alongside warm cornbread or tortilla chips for a complete and satisfying meal.

Conclusion: In conclusion, our Slow Cooker Green Enchilada Chicken Soup recipe is a culinary masterpiece that combines convenience with exquisite taste. Whether you’re cooking for your family or hosting a gathering with friends, this dish is sure to impress. Embrace the flavors of Mexico and savor every spoonful of this rich and creamy soup. Enjoy the culinary adventure and create unforgettable memories with each delightful bite.

Crock Pot Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup Recipe
*2.5 lbs of boneless skinless Chicken Breasts or thighs
*28 oz can of Green Enchilada sauce
*24oz of Chicken broth
*1 Cup half and half or heavy whipping cream

  • 2 Cups Monterey jack cheese
    *4 oz cream cheese, cubed at room temp
    *4oz Green Salsa ( salsa verde)
    *Salt and Pepper to taste
  1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth…cook on low for 6-8 hrs
  2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.
  3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.
    Serve and enjoy??